Ysgol Gymreag Ystalyfera Bro Dur is looking for a skilled and enthusiastic permanent Catering Manager to oversee our catering service and ensure pupils and staff enjoy nutritious, high-quality meals every day.
The post is at Grade 6 SCP 17-22, 37 hours per week, pro-rata.
You’ll be based at our Ystalyfera Site, manage a team, plan menus, maintain food safety standards, cater for events and help create a welcoming dining experience.
If you’re organised, creative, and thrive in a fast-paced environment, we’d love to hear from you!
Purpose of Role:
To lead and manage the school’s catering service, ensuring the delivery of high-quality, nutritious meals that meet the dietary needs of pupils and staff. The role involves overseeing all aspects of kitchen operations, including food preparation, staff supervision, compliance with health and safety standards, and budget management.
Key Responsibilities:
Operational Management
- Plan, prepare, and deliver daily meals in accordance with school nutritional standards and pupil preferences for our ages 3-18 all through school.
- Ensure meals cater to a variety of dietary needs, including allergies, religious requirements, and vegetarian/vegan options.
- Maintain high standards of food presentation, taste, and portion control.
Staff Leadership
- Line manage catering assistants, including rotas/timesheets, training, and performance monitoring.
- Foster a positive and collaborative team environment, promoting high morale and professional development.
- Conduct regular team briefings and ensure all staff adhere to hygiene and safety protocols.
Procurement & Stock Control
- Order food, cleaning supplies, and kitchen equipment in line with budgetary constraints.
- Monitor stock levels, conduct regular inventory checks, and ensure proper storage and rotation of goods.
- Liaise with suppliers to ensure timely delivery and quality of produce.
Compliance & Safety
- Ensure full compliance with food hygiene regulations, food in schools
regulations, allergen legislation, and health & safety standards.
- Maintain accurate records for inspections, including temperature logs, cleaning schedules, and training certificates.
- Prepare for and participate in environmental health inspections and audits.
Menu Planning & Innovation
- Design seasonal menus that are appealing, cost-effective, and nutritionally balanced.
- Incorporate pupil feedback and promote healthy eating initiatives in
collaboration with school leadership.
- Cater for and support themed days, school events, and special functions both during term time and outside of term time.
Budget & Financial Oversight
- Work with the School Business Manager to manage the catering budget
effectively.
- Monitor income and expenditure, identify cost-saving opportunities, and ensure value for money.
- Produce reports on meal uptake, wastage, and financial performance as
required.
Closing Date – 30/06/2026
